German Potato Salad is a classic potato salad recipe tossed in a mustard and vinegar dressing along with bacon, and served warm. It’s an easy side dish with lots of flavor!

German Potato Salad with baconGerman Potato Salad

This German potato salad recipe is one of the BEST potato salad recipe with no mayonnaise! Perfectly cooked, tender red potatoes are tossed in a tangy dressing made with Dijon mustard and vinegar. Then they are all tossed together with bacon and cooked onions are served warm. 

It’s a delicious alternative to the classic American potato salad and it makes a great addition to Easter dinner, or a a family meal. 

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German Potato Salad topped with chives

What is the Difference Between American and German Potato Salad?

There are two main difference between American and German Potato Salad. American potato salad is usually tossed in a mayonnaise-based dressing and served cold. German potato salad is tossed in a vinegar-based dressing and is traditionally served warm (but you can totally serve it cold too! It’s still delicious!).

What Kind of Potatoes Are Best for German Potato Salad?

Red potatoes are the preferred potato for this dish because they are low starch potatoes and they hold their shape well. You could also use new potatoes or yukon gold.

potluck German Potato Salad served warm

How to Make German Potato Salad:

  1. In a large pot salted with 2 tablespoons of salt, boil  the whole, unpeeled, potatoes for 10-15 minutes until fork tender.
  2. When the potatoes have finished cooking drain the water and set the potatoes aside to cool. Once they have cooled enough to handle cut each one in half and then into half moon slices about ½ inch thick.
  3. In a skillet cook the thick cut bacon in batches, setting aside on a paper towel-lined plate to remove the excess fat. When the bacon has finished cooking reserve ¼ cup of the bacon fat and dispose of the rest.
  4. In the same skillet cook the onions in the reserved fat from the bacon and add vinegar, chicken stock, sugar, dijon, salt and pepper whisking together. Bring to a boil and let the liquid reduce to about 2 cups, approximately 10 minutes.
  5. Place the potatoes in a large bowl and pour the dressing over them gently folding them together until the potatoes are coated.
  6. Sprinkle with fresh parsley and chives.
  7. Serve warm.

Can You Make German Potato Salad Ahead of Time?

Yes! Just because German Potato Salad is served warm doesn’t mean you can’t make it ahead of time. You can boil the potatoes whole, ahead of time, and pre-cook the bacon, reserving some of the fat.

On the day you are serving you cook the onions and prepare the vinegar and Dijon dressing and toss in the chopped potatoes and bacon letting everything heat together.

Quick, easy, and totally delicious!

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GERMAN POTATO SALAD
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Servings: 8
Prep Time: 10 mins
Cook Time: 40 mins
Total Time: 50 mins

German Potato Salad

German Potato Salad is a classic potato salad recipe tossed in a mustard and vinegar dressing along with bacon, and served warm. It's an easy side dish with lots of flavor!
German Potato Salad with bacon
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Ingredients

  • 3 pounds Red potatoes
  • 1 pound Bacon, thick cut
  • 1 Yellow onion, diced
  • 2/3 cup White vinegar
  • ½ cup Chicken stock
  • 2 tablespoons Sugar
  • 2 tablespoon Dijon mustard
  • 1 teaspoon Salt
  • 1/2 teaspoon Pepper
  • 2 tablespoons Fresh parsley, chopped
  • 2 tablespoons Fresh chives, chopped

Instructions

  • In a large pot salted with 2 tablespoons of salt, boil the whole, unpeeled, potatoes for 10-15 minutes until fork tender.
  • When the potatoes have finished cooking drain the water and set the potatoes aside to cool. Once they have cooled enough to handle cut each one in half and then into half moon slices about ½ inch thick.
  • In a skillet cook the bacon in batches, setting aside on a paper towel-lined plate to remove the excess grease. Reserve ¼ cup of the grease and dispose of the rest.
  • In the same skillet cook the onions in the reserved fat from the bacon and add vinegar, chicken stock, sugar, dijon, salt and pepper whisking together. Bring to a boil and let the liquid reduce to about 2 cups, approximately 10 minutes.
  • Place potatoes in a large bowl and pour the dressing over them gently folding them together until the potatoes are coated.
  • Sprinkle with fresh parsley and chives.
  • Serve warm.

Nutrition

Calories: 385kcal, Carbohydrates: 32g, Protein: 11g, Fat: 23g, Saturated Fat: 7g, Cholesterol: 37mg, Sodium: 762mg, Potassium: 932mg, Fiber: 3g, Sugar: 6g, Vitamin A: 3%, Vitamin C: 21.1%, Calcium: 2.8%, Iron: 9.2%
Nutrition Disclaimer: We are not certified nutritionists. Nutrition facts are an estimate and are provided as a courtesy. They are generated by an online API which recognizes ingredient names and amounts and makes calculations based on the serving size. Results may vary.
Author: Kat Jeter & Melinda Caldwell
Course: Side
Cuisine: American
Keyword: Easter side dish, german potato salad recipe, potato salad hot, warm potato salad